The effect of super-chilled preservation on shelf life and quality of beef during storage

TIAN, Tian; KANG, Yu; LIU, Lijia; WANG, Xinhui

doi:10.1590/fst.73222

Cited by 10 publications

(7 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Giselle et al applied chitosangelatin film to the retail preservation of steak, which significantly reduced the mass loss of steak and extended its shelf life [45]. TVB-N is the product of decomposition of protein by bacteria and enzymes in the process of spoilage of animal food and can be used to judge the freshness of meat [48]. Figure 9 shows the changes of TVB-N in beef during storage at 4 °C.…”

Section: Change In the Rate Of Mass Lossmentioning

confidence: 99%

“…It can be seen from the figure that with the extension of storage time, the content of TVB-N in all groups showed an increasing trend, and the content of TVB-N in the CK group increased faster. When stored to the sixth day, the TVB-N content of the CK group was 22.36 mg/100 g, and TVB-N is the product of decomposition of protein by bacteria and enzymes in the process of spoilage of animal food and can be used to judge the freshness of meat [48]. Figure 9 shows the changes of TVB-N in beef during storage at 4 • C. It can be seen from the figure that with the extension of storage time, the content of TVB-N in all groups showed an increasing trend, and the content of TVB-N in the CK group increased faster.…”

Section: Change In the Rate Of Mass Lossmentioning

confidence: 99%

See 1 more Smart Citation

Properties of Allicin–Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage

Hu,

Zhao,

Wei

et al. 2023

Foods

View full text Add to dashboard Cite

Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin–zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent precipitation and electrostatic deposition, and their characteristic parameters, such as average particle size, polydispersity index (PDI), and ζ-potential, were analyzed. Then, Al-Ze was used as the delivery carrier for the active substance (allicin), and gelatin with good film-forming properties was selected as the film-forming matrix to prepare Al-Ze gelatin films. The optical properties, mechanical properties, and characterization parameters were used to analyze the prepared composite materials; the results confirmed that Al-Ze gelatin film has good mechanical properties and barrier properties. The prepared film was applied to the storage of cold, fresh beef, and the quality change of beef was monitored at 4 °C. The results showed that Al-Ze gelatin film could effectively delay the quality deterioration of beef. This paper provides a new idea and data support for the application of Al-Ze gelatin film in meat storage and fresh-keeping, and offers new insight for the promotion and application of allicin in the food industry.

show abstract

Section: Change In the Rate Of Mass Lossmentioning

confidence: 99%

Section: Change In the Rate Of Mass Lossmentioning

confidence: 99%

Properties of Allicin–Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage

Hu,

Zhao,

Wei

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The increased pH during storage was attributed to microbial metabolism. Due to microbial growth, the alkali compound release from muscular protein and nonprotein nitrogen-containing compounds was accelerated, thereby continuously accumulating alkali compounds (Binsi et al, 2014;Tian et al, 2022).…”

Section: Ph Of Crayfish Meat In the Storage Processmentioning

confidence: 99%

Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii)

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

This study aimed to explore the influences of cobalt-sourced irradiation on the meat quality and storage stability of Procambarus clarkii. Pieces of tail meat of P. clarkii were processed, boiled, and packed in transparentretort pouchs and then exposed to 1.25, 3.32, 5.30, and 7.24 kGy). Changes in meat indices such as pH, total plate count, and total volatile base-nitrogen (TVB-N), texture properties, were investigated. After irradiation at the optimum irradiation dose, crayfish meats was stored at 0, 4 and 8 °C respectively, samples were collected for determinations at 0, 3, 6, 9 and 12 days. With increased irradiation dose, the total plate count in meat significantly decreased, whereas TVB-N greatly increased (P < 0.05). The irradiation dose of 3.32 kGy can realize both sterilization effect and maintain the quality of crayfish meat to the maximum extent. Total plate count and TVB-N in crayfish meat slowly grew at a storage temperature of 0 °C, their contents reached or approached the edible threshold by 9 th day of storage, thereby prolonging the shelf life to 9d. Research demonstrates that 3.32 kGy cobalt-sourced irradiation and 0 °C storage can provide some bacteriostasis to some extent and prolong the shelf life of boiled crayfish.

show abstract

“…The storage temperature is closely related to the shelf life and quality of chicken nuggets with jack bean tempeh flour. Low temperatures can inhibit the growth and reproduction of microorganisms, reduce enzyme activity, and slow down various biochemical reactions in processed meat products such as chicken nuggets with jack bean tempeh flour substitution (Tian et al, 2022). Salama et al (2016) reported that cold storage plays a major role in extending the shelf-life of chicken nuggets in combination with vacuum packaging and coating of packaging material surface with rosemary or oregano extracts.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

Giovani,

Oktafiani,

Komalasari

et al. 2024

J. Appl. Food Tech.

View full text Add to dashboard Cite

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon-polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. In conclusion, PE/PA was more effective in maintaining the quality characteristic of chicken nuggets with jack bean tempeh flour substitution on the 20th day of storage based on pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage.

show abstract

The effect of super-chilled preservation on shelf life and quality of beef during storage

Cited by 10 publications

References 26 publications

Properties of Allicin–Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage

Properties of Allicin–Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage

Effects of cobalt-sourced γ-irradiation on the meat quality and storage stability of crayfishes (Procambarus clarkii)

The Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Substitution

Contact Info

Product

Resources

About